What is the recipe for that tomatoe spicy creamed chicken INDIAN dish pls?
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No women or children in the house, so I guess I should avoid eating any vegetables at dinner.
These are baby back ribs and chicken on a bed of hash browns. The ribs were the best I’ve personally ever made after at least a dozen attempts. In the past I’ve been too caught up in some dry techniques for making ribs, but frankly I’ve never been all that happy with them.
For the ribs:
Remove the membrane (duh). Season with salt and pepper, dredge in flour, brown off in a hot pan and set aside. Into the pan goes onions, carrots, celery, garlic, salt, and pepper, until translucent.
Added crushed san marzanos, an orange cut into eighths and sauteed for a couple minutes. Deglazed with chicken stock and added honey, brown sugar, korean chili paste, worchestershire, and fresh thyme. I wanted plenty of room for the ribs to get tasty, so I transfered all of this to a roasting pan. Covered tight with foil and into the oven for about 2.5 hours at 275 degrees.
The ribs should come out fork tender, but not falling off the bone. I don’t like when gravity can pull meat off the bone. I like for my ribs to yield to gentle pulling with teeth.
Set the ribs aside and strained the braising liquid for the glaze/sauce. I reduced the liquid to about half and added a little corn starch slurry. I then reduced more until the liquid became thick and silky.
The ribs were brushed with a little bit of vinegar and then the glaze and put under the broiler until the ribs were nice and caramelized and blistery.
At the table, I like more vinegar and more sauce to dip. I don’t know if its unusual for a fellow to dip ribs directly into vinegar, but it brings me back to my childhood, makes me think of pig’s feet. So, yeah, I guess the dipping vinegar part is optional.
Question by TuityFruity: What is the recipe for that tomatoe spicy creamed chicken INDIAN dish pls?
I dont recall the name of dish. ate it at an indian restaurant was the most delicious chicken dish i’ve ever had in my entire life.
what is the name of this dish [esp. if your Indian, then I’ll know you know what ur talking abt] and whats a good recipe for it?
you can make it mild or spicy
it has cream in it, spices, maybe garlic, puree of tomatoe
ty
Can you help? Leave your own answer in the comments!
5 Responses to What is the recipe for that tomatoe spicy creamed chicken INDIAN dish pls?
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Chicken Tikki Masala -chicken in a creamy tomatoy sauce.
Chicken tandoori – chicken with a red spicy rub on it
Heres a good website, if your interested in making it some time.
Really good Daal recipes on here too.
http://www.indianfoodforever.com/non-veg/chicken/chicken-tikka-masala.html
Mama said it wasnt EZ
May 3, 2013 at 5:39 pm
Chicken Tikka Masala
Ingredients:
MASALA MARINADE
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper
CHICKEN
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala
1 1/2 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream
Directions
MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.
PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.
Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes. Transfer to a cutting board and cut it into 2-inch pieces.
Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes. Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.
In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper. Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.
Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.
MAKE AHEAD The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.
SERVE WITH Steamed basmati rice, rice pilaf or warm nan.
http://www.foodandwine.com/recipes/chicken-tikka-masala
Chicken Marsala Recipe
http://www.grouprecipes.com/6213/chicken-marsala.html
(*-*)
Kate
May 3, 2013 at 5:47 pm
I believe you are referring to Butter Chicken and not Chicken Tikka Masala (not an authentic Indian dish, mostly a British creation now popular in North-America and UK, but not really found in India). Butter Chicken (Murgh Makhani) is a cream-tomato based sauce with onions and chicken, and spices. It is delicious and is the most popular dish amongst non-Indians in Indian restaurants… maybe this is what you ate!
We order this weekly, it is so delicious and so addictive!
wendoid
May 3, 2013 at 6:45 pm
Chicken Tikka Masala
eeshmilkok
May 3, 2013 at 7:14 pm
The dish is Murgh Makhani or Butter Chicken. It is definitely not Chicken Tikka Masala. This is a good authentic recipe.
INGREDIENTS:
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 tsp red chilli powder (adjust to suit your taste)
1 cup fresh yoghurt (must not be sour)
2 tsps garam masala
2 tsps coriander powder
1 tsp cumin powder
1/4 tsp turmeric powder
8-10 peppercorns
6 cloves
1″ stick of cinnamon
Seeds from 3-4 pods of cardamom
2 bay leaves
8-10 almonds
2 onions chopped
2-3 tomatoes chopped
2 tsps garlic paste
1 tsp ginger paste
3 tbsp tomato paste
1/2 cup chicken stock (or water)
1 cup cream (malai)
3 tbsps vegetable/canola/snflower cooking oil
3 tbsps butter
Salt to taste
cilantro leaves to garnish
PREPARATION:
Mix the chicken, lime juice, salt and red chilli powder in a bowl and allow to marinate for 1 hour.
Roast the cloves, peppercorns, cinnamon, cardamom, bay leaves and almonds till they darken slightly and then grind into a coarse powder.
Mix the yoghurt, whole spice powder and all the other spices together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a pan and add the onions. Fry till golden brown and then add the ginger and garlic pastes. Fry for a minute.
Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque). Add the tomatoes & the tomato paste.
Now add the chicken stock and remaining part of the mix to the chicken. Cook till the chicken is done and the gravy is reduced to half its original volume. Add the cream. Melt the butter and pour it over the chicken.
Garnish with cilantro leaves and serve with naans and rice pulao.
DSK 1015
May 3, 2013 at 7:20 pm